Wild
Sanma (Pacific Saury) is one of Japan's most beloved seasonal fish — the herald of autumn, a fish whose arrival at market signals that the season has truly changed. The fatty flesh, prized in autumn when the oil content peaks, is one of the great expressions of Japanese seasonal cuisine (旬 shun).
Salt-grilled whole with grated daikon and a squeeze of citrus, Sanma represents comfort food and seasonal ritual across Japan. In Sanriku ports (Sanriku Kaigan, Kesennuma, Ofunato), the arrival of the fleet is a community celebration, and the price of the first catch is a national news story.
Advance Intertrade sources Sanma from Sanriku Coast ports (Miyagi, Iwate) during the autumn season, plus year-round availability of quality frozen product for international markets that want authentic Japanese sanma.
Sliced thin to showcase the clean, subtly sweet flesh — the definitive way to appreciate quality Japanese fish. Paired with wasabi and soy, or dressed with citrus salt.
The most beloved home preparation — simply salted and grilled until the skin crisps and the flesh remains moist. The purity of the fish shines through.
Simmered in sweet soy-mirin broth with ginger — a classic Japanese preparation that gently coaxes maximum umami from the fish while keeping the flesh tender.
A prized ingredient in winter nabe — the head and bones create a rich broth, while the flesh remains tender and sweet in the simmering dashi.
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